Ingredients
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1 lb beef rump, partially frozen
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2 tablespoons hot bean paste
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1 1/2 tablespoons light soy sauce
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1 tablespoon rice wine or 1 tablespoon dry sherry
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1 1/4 teaspoons sugar
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1 1/2 teaspoons minced ginger
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2 -3 tablespoons oil
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3 celery ribs
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1 medium onion
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3 -5 dried red chilies
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6 -8 cloves garlic, minced
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1 1/2 teaspoons sesame oil
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hot steamed rice
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1 carrot
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1 green bell pepper
Instructions
- Cut partially frozen beef into thin slices, then julienne into a fine shred (cutting beef while part frozen keeps meat thinner); set aside.
- Mix bean paste, soy sauce, rice wine, sugar, and ginger; pour over beef in shallow dish or plastic bag, coating meat well.
- Marinate meat 2 hours.
- Cut celery, carrot, and green pepper into thin shreds; cut onion into thin slivers, and set aside.
- Heat 1 tbsp oil in wok and add dried chilies and minced garlic; cook until aromatic, then add vegetables.
- Stir-fry vegetables 2 minutes then remove from wok.
- Add 1-2 tbsp oil to wok, heat to high then add meat; stir-fry until meat is dark and slightly crispy at edges; keep meat pieces separated.
- Return vegetables to wok; mix well; stir in sesame oil.
- Serve with steamed rice.